Monthly Archives: April 2012

Recipe Redux: Green is Spring’s IT Color

Yesterday truly marked the beginning of spring in the Bay Area. San Jose reached a high of 90 degrees and hipsters in San Francisco were out in their muscle tees and shorts eating ice cream. Not only can you see that Spring has finally arrived by the weather, just take one step into your grocery store.

This leads me to this month’s Recipe Redux theme, “First Shoots of Spring”, which wanted us to create a recipe that celebrated all the wonderful spring vegetables such as scallions, leeks, asparagus, garlic, ramps, etc. Check out the link to all the other recipes created by our group of wonderful dietitians.

Two nights ago, I walked into my local market searching for the best of this season’s bounty. I walked out with 3 ginormous (yes that is a word) leeks, and a bunch of bright green asparagus. While driving home in the car, I got inspired to make a dish.

Now, it was 10 after 8 o’clock, I had just worked an 8 hour day and finished a 2 hour workout. I needed to make something quick, yet absolutely amazing. That is when I got the idea to utilize what I had in my fridge along the with beautiful vegetables I just purchased.

Grilled Asparagus and Fried Egg over a Leek and Potato Puree with Carmelized Leeks and Blue Cheese Crumbles

Ingredients:

-2 cups cooked potatoes (Yukon golds or Fingerlings would be great)

-4 oz of non-fat Greek Yogurt

-1 large leek, cut, and diced

-1/4 cup non-fat milk

-3-4 asparagus stems

-1 egg, large

-cooking spray

-2 Tbsp olive oil

-1-2 tsp salt and pepper

-1 oz crumbled blue cheese

Steps:

-In a medium sauce pan, bring 2 tbsp of olive oil to medium heat. Add the leeks and cook them until nice, tender, and golden. (what we call caramelized 🙂 )

-In a blender, add 2 cups of already cooked potatoes. These can be leftover from roasted chicken and potatoes (like I did), or microwaved that evening. Also, add the greek yogurt, most of the caramelized leeks (leaving some for garnish), 1/4 cup non-fat milk. Blend until a smooth texture, but still have some bits of leeks that can be seen. Set aside.

-Cut three asparagus stalks into about 1 inch pieces. On a pan over medium heat, quickly cook the asparagus until tender and with some brown color. Set aside.

-On the same pan, place one egg on a pan over medium heat and cook until just all the white looks firm. (While the egg is cooking, place about 1/2 cup of the puree on a plate, and place the asparagus on top.)

-Once the fried egg is cooked, place the egg over the puree and asparagus. Add the caramelized leeks for garnish, and about 1 oz of crumbled blue cheese for a nice bite.

This recipe looks amazing, yet it is so easy. The key is to utilize the wonderful vegetables that are in season, and amazing quality ingredients.

Check out the rest of the recipes below!


To a Happy, and Healthy New-U!

What are you all doing on this beautiful weekend??

My Confession..and Things I Learned this Week

Okay, so you might think I have abandoned you.. but I haven’t. I have embarked on a new, exciting part of my life as a dietitian.

Early March, I accepted a position to work in a private practice for a Laparoscopic surgeon in San Francisco. Big deal for my first real job as a dietitian? Totally. I work full time, see clients constantly over the phone and in person, write newsletters, manage our supplement store, organize support group meetings, and did I mention I get my very own, large office?

This does not give me the right to abandon my blog, nor other clients I may have from New-u-trition.

Did I also mention I am now an aunt, and I commute 3 hours a day… while maintaining my normal workout schedule. Okay, okay. This STILL does not give me the right to abandon you.

So I promise, I won’t do it again. I even have my Recipe Redux recipe that is extra yummy and delicious that I managed to squeeze in at 8:00 last night to create.

What I learned this week

1. Sugar truly is the root of all food addictions. Do I have to go into this on why?

2. You cannot judge a book by it’s cover, nor can you assume what someone’s diet is like before you talk to them.

I had the opportunity to talk to a very handsome man in a coffee shop this week, who looked very much in shape, almost below his ideal body weight. His name was Gabriel (half italian and from England…) so we started talking based on the fact that no one has our names. I had an idea that this man was super fit, ate very healthy possibly vegan, and would never touch sugar. As we were talking, he orders a large piece of carrot cake that looked absolutely delicious, but easily could rake in 700 calories. He admitted to me that he eats healthy, but is addicted to sugar. (UM well I just proved #1)

3. Meal planning is so key when it comes to weight loss.

A co-worker who I typically get lunch with is trying to lose weight for an upcoming Miami trip. She utilized her resources and asked me to help her lose weight or at least get tips. When we started to plan what she would eat in the morning, snack, etc. weight started to come off. She even successfully followed her diet eating at a fabulous restaurant for her boyfriend’s birthday because we talked about it! SUCCESS.

I am off to Sacramento to speak at a support group, which is one of the favorite parts of my job. To work with clients who have lost more than twice their body weights is amazing. These patients inspire me and they do work hard.

Stay tuned tomorrow for a yummy recipe!

To a Happy, Healthy New-U!